Make the most delicious glass of hot cocoa you’ve ever had with these hot chocolate bombs that are dairy free and vegan! These hot cocoa bombs are made with dairy free chocolate, homemade cocoa mix and vegan marshmallows. These are the perfect treat, just warm up your favorite alternative milk, pour it over the hot cocoa bomb and watch the marshmallows explode.
Keyword dairy free, dairyfree, hot chocolate, hot chocolate bomb, hot cocoa bomb, vegan
Prep Time 30minutes
Cook Time 2minutes
Chill Time 3hours
Author Kristy Richardson
Silicone dome molds
6OuncesMarshmallowsMake sure they are vegan, I used Dandies brand
15OuncesChocolate ChipsAbout a bag and a half depending on the size of your molds. I use dairy free like Enjoy Life or Simple Truth
4TablespoonsRaw Cane Sugaralso called turbinado sugar
How To Make Hot Chocolate Bombs
Place the chocolate chips in a microwave safe bowl and microwave in 30 second intervals at half power. Stir between each interval until the chocolate chips are fully melted. Be careful not to get any liquid into the chocolate, or the chocolate will seize and become grainy.
Place the silicone molds on a cookie sheet. Put a spoonful of melted chocolate inside the first cup on the silicone mold. Use the back of the spoon (or an icing spatula) to spread the chocolate up the sides of the mold. Coat the inside of all of the molds, checking to make sure you coat up around the edges well. Be generous with the chocolate, and make sure to fill in any holes that you can. I sometimes go back through and add a second small spoonful of chocolate to each cup and smooth it out again to ensure I have no holes.
Allow the chocolate to set completely, placing the molds in the refrigerator or freezer. This will take about 2-3 hours. If you live somewhere that is very warm or humid it may take a little longer.
Blend together the cacao powder and the organic sugar to make a homemade hot cocoa mix. Since I used turbindino sugar which has big grains, I blended it together in a food processor. This breaks the large pieces into smaller pieces that dissolve easier in the hot cocoa.
Carefully peel away the silicone mold and remove each of the chocolate pieces from the mold. Add a few small spoonfuls of cacao mix to half the pieces of chocolate. Add a spoonful of marshamallows on top of the cacao powder. The more marshamallows you can fit, the more you will have in your cup to explode!
Preheat the oven to about 300 degrees. Place a cookie sheet inside. When the cookie sheet is warm pull it out of the oven and place a piece of parchment paper on it. Place one of the empty domes onto the hot pan, letting the edges melt on the parchment paper for a few seconds. Then press the chocolate dome over a chocolate dome filled with marshmallows and cacao powder to seal. Set chocolate domes by placing in the fridge or freezer for a few minutes until firm.
How To Decorate Hot Chocolate Bombs
Melt a few tablespoons of chocolate in a bowl in the microwave just as we did before. Spoon the warm chocolate into a ziptop bag and seal. Snip a tiny corner off of the bag. Use your chocolate first to fill any tiny holes you may have missed. Then drizzle chocolate over top of chocolate bombs to decorate. After drizzling you can sprinkle with more sugar if you prefer to decorate.
How To Explode Hot Cocoa Bombs
To make the hot chocolate bombs, place the bomb in the bottom of a mug. Pour one cup of hot milk alternative (almond, coconut, oat, etc.) over the top of the bomb to melt the chocolate. When the chocolate is completely melted, stir to combine and enjoy!
The total amount of chocolate you need will vary depending on the size of your mold.
Nutrition is calculated based on the ingredients listed only, but does not include any alternative milk to pour-over and explode the hot chocolate bombs. If your mold is smaller than my 2.7 inch silicone molds, it will also affect the total nutrition contents